Lemon Pasta Recipe

This is a straightforward homemade version of Cheesecake Factory’s Lemon Pasta — creamy, bright, lemon-loaded spaghetti that feels fancy but is secretly SO easy. A weeknight win when your brain’s offline but your taste buds want something lush.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: tangy, garlicky, silky
• Great for: lazy dinners, date nights, craving something cozy but fresh

Why I Like This Recipe

There’s something about lemon + butter + pasta that just gets me. I first made this after eating it out and thinking, “how hard could it be?” Turns out, not hard at all. It’s got that light, creamy magic without needing cream — just pasta water and cheese doing their thing. I’ve made it after game nights, study meltdowns, even after crying. It always hits. Every time.

Ingredients

• 8 oz spaghetti
• 4 tbsp unsalted butter, cut into little pats
• 2 tbsp lemon zest (plus extra for garnish)
• 2 garlic cloves, minced
• ½ cup freshly grated Parmesan cheese (plus more to serve)
• 1 tbsp fresh lemon juice (plus more to taste)
• Sea salt + fresh cracked pepper
• Chopped parsley or basil (optional but pretty)

How To Make Lemon Pasta

1. Boil salted water. Cook spaghetti till al dente. Scoop out 1 cup pasta water before draining.
2. In a big skillet, melt the butter over medium. Let it foam, then drop heat to low.
3. Add lemon zest + garlic. Stir it around, let it get fragrant (1–2 mins).
4. Add cooked pasta straight into the pan with butter mix.
5. Pour in ½ cup pasta water. Toss over low heat till it looks saucy.
6. Add half the cheese. Toss. Add lemon juice + rest of cheese. Toss again.
7. If sauce clumps or thickens too much, splash in more pasta water.
8. Season with salt, pepper, extra lemon juice if you’re bold.
9. Garnish with more zest, herbs, cheese. Eat immediately.

Tips for Success

• Don’t skip the pasta water — it’s the secret sauce.
• Zest lemons before juicing (trust me, it’s a pain otherwise).
• Use fresh cheese, not the bagged kind — melts way better.
• If sauce breaks or clumps, more pasta water + stirring will fix it.
• Eat it hot — this one doesn’t like waiting.

Storage and Reheating

• Fridge: Store in an airtight container. Best eaten within 2 days.
• Reheat: Splash in a little water and microwave or toss in a pan. Stir constantly so it doesn’t dry out.

FAQs

Common Mistakes and How to Dodge Them

• Sauce too thick or sticky → didn’t use enough pasta water. Fix: Add more and toss.
• Clumpy cheese → heat too high. Fix: Toss on low heat only.
• Bland flavor → forgot the salt or enough lemon. Fix: Season after tasting.
• Dry pasta → waited too long to serve. Fix: Always plate immediately.
• Garlic burnt → skillet too hot. Fix: Keep heat low after butter foams.

Nutrition Facts (Per Serving – serves 2)

• Calories: ~480 kcal
• Total Fat: 25 g
• Saturated Fat: 14 g
• Cholesterol: 60 mg
• Sodium: ~350 mg
• Potassium: —
• Carbohydrates: 45 g
• Fiber: 2 g
• Sugar: 1 g
• Protein: 14 g